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- W2378612906 abstract "The purpose of this work was to define optimal conditions for the fermentation of dilute cream by Kluyveromyces marxianus Y51-6. Optimization of fermentation conditions for improved alcohol content and sensory evaluation was carried out using an orthogonal array design. A fermentation temperature of 45 ℃, addition of sucrose at 7 g/100 m L, an inoculum size of 7%(V/V) and 40 h fermentation proved optimal. The fermentation process involved lag phase(0–12 h), logarithmic phase(12–24 h), stable phase(24–32 h) and declining phase(after 32 h). The p H decreased during the fermentation process, while acidity and alcohol content increased gradually and color parameters did not change significantly. The results of analysis by solid-phase micro-extraction(SPME) and gas chromatography-mass spectrometry(GC-MS) showed that 17 components were detected in unfermented cream, which were dominated by methyl ketones such as 2-heptanone and 2-nonanone. Totally 35 components were detected in fermented cream samples, among which the proportion of methyl ketones was reduced, while esters and alcohols such as phenylethyl alcohol and ethyl caproate revealed a significant increase." @default.
- W2378612906 created "2016-06-24" @default.
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- W2378612906 date "2015-01-01" @default.
- W2378612906 modified "2023-09-24" @default.
- W2378612906 title "Optimization of Fermentation Parameters for Dilute Cream by Kluyveromyces marxianus Y51-6 and Its Volatile Flavor Components Analyzed by SPME-GC-MS" @default.
- W2378612906 hasPublicationYear "2015" @default.
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